Spaghetti with Sardinian Bottarga
In Italy, Bottarga di Muggine – salted mullet roe – is produced and consumed mainly in Sardinia, where is served freshly grated mainly as a pasta seasoning. Bottarga it is…
Roman Cacio e Pepe
Cacio e Pepe is a pasta dish from Roma. “Cacio e pepe” means “cheese and black pepper”. The word Cacio means Cheese in several central Italian dialects, in this recipe…
Prosecco Wine Risotto
Prosecco Wine Risotto is elegant and delicate in its simplicity, just like the fruity Prosecco wine which it is made with. This Risotto it is not at all complicated to…
Italian Rice and Lentil Soup
Rice and lentils is a classic warm, rustic and comforting soup of Italian cuisine and is based on legumes and cereals. Lentils are stewed in an Italian soffritto – onion,…
Stewed Black Chickpeas
Black Chickpeas flavour is more intense than the standard ones, they are ideal for many preparations, from soup to pasta dish to salad.As big as a grain of corn, they…